Round the Table

Steep the strawberries in brandy, or use the above syrup for all three.

Except for large strawberries, put all the fruit at once into the batter, then take out two or three at a time with a spoon.

Drop the fruit skilfully into the hot fat so as to form one fritter.

Roll the strawberries in sugar, dip in batter, and fry.

Peel the pineapple and cut it into slices of convenient shape.

Steep the pineapple for some hours in brandy, or better still in good old rum.

Roll the pineapple in powdered sugar, dip in batter, and fry.

Boil the rhubarb and celery pieces in sugar and water, or plain water, for a few minutes.

Drain them and put them into cold water.

When quite cold, lay them in a marinade of brandy and sugar for some hours.

Then proceed as for other fritters.

Moisten sheet wafer, wrap each piece of preserved fruit carefully in it, then dip in batter and fry.

Make a smooth paste with three tablespoonfuls of potato flour and part of a pint of milk.

Gradually add the rest of the milk, or the same quantity of milk and cream.

Add two whole eggs, the yolks of three or four more, a pat of the freshest butter, and sugar to taste.

If necessary, strain the mixture, set it on the fire, and stir until quite thick.

When nearly cold, spread it on a buttered slab to about half an inch thick.

When quite cold, cut it into fritters, then egg and bread crumb, or dip in batter before frying.

Flavour the cream with vanilla, orange flower, or similar, or make it with chocolate dissolved in the milk.

Dry all fritters well in front of the fire before serving.

Powder sweet fritters well with fine sugar, then glaze by holding a red-hot salamander over them.

Pancake 1: mix two tablespoonfuls of flour with half a pint of cream, add two eggs, and beat well until smooth.

Put in a tablespoonful of powdered sugar, a little powdered cinnamon, and a little grated nutmeg.

Pancake 2: mix half a pint of cream with three tablespoonfuls of flour and half a pint of white wine.

Add the yolks of ten eggs, a teaspoonful of salt, and some powdered cinnamon.

If too thick, dilute the batter with milk.

Pancake 3: make a thin batter with a pint of cream and some flour.

Put in half a pound of fresh butter melted, eight eggs well beaten, half a nutmeg grated, and a little salt.

Pancake 4: beat six new-laid eggs with half a pint of cream and half a nutmeg grated.

Add as much flour as will make the batter of the proper thickness.

Pancake 5: mix a pint of milk with as much flour as will make a thin batter.

Add a glass of pale brandy, a little grated nutmeg, a little powdered ginger, and a pinch of salt.

Add four eggs and beat all well together until smooth.

Pancake 6: make a thin batter with a quart of milk and some flour.

Put in six eggs, a pinch of salt, and a tablespoonful of powdered ginger.